Quail

Iron Chef Hiroyuki Sakai's Second Dish

                  Quail and Foie Gras Rolled in Cabbage

                Iron Chef Sakai cut thin slices of foie gras and wrapped

        quail meat in the slices, then wrapped the roll with

              cabbage leaves. He then wrapped this roll in cloth and

                tied it up. He put the wrapped roll into a bath of ice and

                  water. He cut the cloth roll into 1 inch thick slices, put the

             slices on plates and added pieces of quail and cilantro

                He made a sweet and sour sauce by blending pears with

             tomatoes and lemon juice. He circled the dish with the

                sweet and sour  sauce. Walnuts were added for garnish.

Chicken Chunks on Cabbage Roll

Cabbage roll slices from Kawasaki #2         

Sautéed chicken pieces from Kawasaki #1

Baked breaded chicken chunk                   

Sauce:                                                       

3 oz. canned pear halves                          

3 oz. of juice from the can of pears           

1 tablespoon of lemon juice                      

Oops, I got in a hurry and mixed my dishes up, the baked chicken

 was supposed to go on the last dish. Also, I cut my chicken filled

 cabbage roll too thick. Hey, I'm in a big hurry here near the end.

The Sauce:                                                                                    

Put the pear halves, pear juice, and lemon juice into the blender.

Serves 4

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